Monday, November 7, 2011

Can Chocolate Reduce Heart Disease?


Diet is a key life-style factor in the development of cardiometabolic disorders such as type 2 diabetes and cardiovascular disease. Based on observational evidence, and as published in the British Medical Journal, increased levels of chocolate consumption seem to be associated with a substantial reduction in the risk of cardiometabolic disorders.

Recent studies, both observational and experimental, have suggested that chocolate consumption has a favorable effect on human health. Cocoa products have a positive effect on blood pressure, cholesterol levels, atherosclerosis and insulin resistance. It is not clear if chocolate consumption is related to a decrease in heart attacks or stroke. The advantageous effects seem to be mediated by the high content of polyphenols present in cocoa products; these in turn lead to the increased bioavailability of nitric oxide resulting in beneficial effects on blood pressure, insulin resistance and blood lipids.

Unfortunately, one has to consider other aspects associated with chocolate consumption. Commercially available chocolate products have a lot of calories (from sugar and fat) and excessive ingestion will induce weight gain (a risk factor for high blood pressure, high cholesterol and diabetes).

It’s possible that chocolate might be a delicious therapy to prevent cardiometabolic disorders if consumed in moderation and if efforts are made to reduce the sugar and fat content of currently available products. 

To read more: BMJ, 29 Aug 2011

For more fun: Growing Up on the Chocolate Diet by Lora Brody

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